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16 Cards in this Set
- Front
- Back
Bacteria |
are a single-cell microorganisms that can cause food poisoning when they are consumed live in food, or through the toxins they produce once they are ingested. |
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Enzymes |
are chemical substances that act as biological catalysts in plants, animals and microorganisms. They bring about and speed up chemical reactions in foods without becoming involved in the reaction. |
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Food Spoilage |
Is a reduction in the food quality identified by deterioration in the physical, chemical and/or sensory properties. |
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Cross-contamination |
Of food involves the transfer of harmful bacteria from uncooked or raw food to that has already been cooked or prepared. |
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Food Poisoning |
Is an illness caused by consuming foods contaminated by bacteria, chemicals, or biological contamination. |
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Moulds |
Are a form of fungi that reproduce by forming spores. |
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Yeasts |
Are single-cell microscopic fungi that reproduce by a process called 'budding.' |
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AQIS (Australian Quarantine and Inspection Services.) |
Is a statutory body operating at a national level that is responsible for imported food inspection exports from Australia and border protection and quarantine. |
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FSANZ (Food Standards Australia New Zealand.) |
Is a partnership between the Commonwealth (federal), New Zealand, state and territory governments to develop and implement uniform food standards. |
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High-level health claim. |
Is a claim that describes the function of a food, nutrient or other substance in relation to a serious disease (for example, heart disease) or an indicator or biomarker of a serious disease (for example, blood pressure.) |
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Australia New Zealand Food Standards Code. |
Is a code developed by FSANZ covering locally grown and processed food that prescribes exactly what every food must contain or may contain; nothing else is permitted in that food. |
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General level health claim. |
Describes a relationship between the consumption of a food, or a component in the food, and a health benefit it can provide. |
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Mandatory warning statements. |
Are prescribed statements that must be included on the label using the exact words listed in the standard. |
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Food product recall. |
Is an action taken to remove from distribution, sale and consumption, food that may pose a health and safety risk to consumers. |
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HACCP (Hazard Analysis Critical Control Points.) |
Is a food safety system that identifies potential food hazards and their control points at all stages in the production of food. |
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Nutrition content claim. |
Is a statement made by a manufacturer about the amount of a nutrient, energy or a biologically active substance in the food. |